Beef and Broccoli Stir-Fry

Very easy and delicious!  You may substitute chicken if you like.  Serve over rice.

• 1/3 cup oyster sauce
• 2 teaspoons sesame oil
• 1/3 cup sherry
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 3/4 lb. beef round steak, cut into 1/8-inch thick strips
• 3 tablespoons vegetable oil, plus more if needed
• 1 thin slice fresh ginger root
• 1 clove garlic, peeled and smashed
• 1 lb. broccoli, cut into florets

Whisk together oyster sauce, sesame oil, sherry, soy sauce, sugar and cornstarch in a bowl, and stir until the sugar has dissolved.  Place steak pieces into a shallow bowl, pour oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.

Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic.  Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard.  Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes.  Remove the broccoli from the wok, and set aside.

Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is not longer pink, about 5 minutes.  Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

Serves 4.

“Trusting God’s faithfulness dispels our fearfulness.”

Steak and Potato Stir-Fry

America’s favorite, in under 25 minutes – and just one pot to clean.  Good with a mixed green salad.

Flank steak is an economical choice of meat, but I will try something more tender next time.  Even so, my husband and I loved this meal.

Before you begin to cook, mix in bowl:

• 12 ounces well-trimmed flank steak, halved lengthwise and cut on an angle into 1/4-inch-wide slices (2 cups)  (I cut mine too big)
• 3 tablespoons Worcestershire sauce
• 1 teaspoon minced garlic
• 1/4 teaspoon pepper

Have ready:

• Vegetable oil
• 6 medium-size green onions, cut in 1 1/2-inch pieces
• 1 cup frozen whole-kernel corn
• 3 cups frozen potatoes O’Brien (from a 24-ounce bag), thawed
• 1/2 teaspoon salt

Place a Wok or a Dutch oven over high heat about 3 minutes until very hot.  Add 1 tablespoon oil; tilt pot to coat bottom.  Add beef mixture; stir-fry 1 1/2 to 2 minutes until no longer pink.  (Do not overcook)  Spoon beef and juices into a large bowl.

Heat 1 teaspoon more oil in wok.  Add green onions and frozen corn; stir-fry 1 to 1 1/2 minutes until vegetables are crisp-tender.  Add to bowl with beef.

Heat 2 more tablespoons oil in wok.  Add potatoes; stir-fry 3 to 3 1/2 minutes until tender.  Pour in juices from bowl holding beef and vegetables; stir-fry potatoes 1 minute longer, scraping up brown bits from bottom of pot.  Return meat and vegetables to pot.  Sprinkle with salt and stir 1 minute until well blended and heated through.

Makes 4 servings.

“The good news of the gospel is too good to keep to ourselves.”